Description
This Matcha Pound Cake is a delightful fusion dessert combining the rich, buttery texture of a classic pound cake with the unique, earthy flavor of culinary-grade matcha green tea powder. Perfectly moist and tender, this cake offers a subtle sweetness balanced by the vibrant green tea notes, making it a standout treat for tea lovers and cake enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons matcha green tea powder (culinary grade)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure full integration and a uniform texture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt, ensuring even distribution of the matcha and leavening agents.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture in batches, alternating with the whole milk. Start and finish with the dry ingredients, mixing each addition until just combined to maintain a tender crumb.
- Add vanilla extract: Stir in the vanilla extract gently until it is just blended into the batter, enhancing the flavor without over-mixing.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for about 10 minutes before removing it. Then, transfer it onto a wire rack to cool completely to room temperature.
Notes
- For a stronger matcha flavor, increase the matcha powder to 3 tablespoons.
- Consider dusting the cake with powdered sugar or drizzling with a simple glaze for extra sweetness and visual appeal.
- Store leftovers in an airtight container wrapped tightly at room temperature; consume within 3 days for optimal freshness.
